Daring Cooks May 2010 Challenge
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious stacked green chile and grilled chicken enchilada recipe in celebration on Cinco de Mayo! The recipe, featuring a homemade enchilada sauce, was found on FineCooking and written by Robb Walsh.
Being vegetarian, I obviously didn't use grilled chicken. Actually, the challenge allowed us to make almost any enchilada we wanted. Having made black bean and corn enchiladas a bazillion times before, I thought it was time for a change.
I adapted a recipe from Barbara Hansen's Mexican Cookery. This is a cookbook unlike any other I've seen. It resembles a novel more than a recipe book.
The sauce recipe was surprisingly well seasoned. It had a small kick and smoky undertones. The enchiladas were a basic cheese filled variety. Overall, a very good dish even it looks gross!
Salso para Enchiladas
- 5 dried California chiles
- water to cover
- 1 1/2T vegetable oil
- 1 clove garlic
- 1 T flour
- 1 t vinegar
- 1/2 t salt
- 1/4 t oregano
- 1/4 t cumin
- 1 C vegetable stock
Method
- Wash chiles and place in a saucepan. Cover with water and bring to a boil. Remove from heat and let stand 45 min. Drain the chiles, reserving the liquid. Rinse the seeds out of the chiles.
- Place chiles and 1 C reserved liquid in a blender. Blend until smooth. Turn into a sieve and rub through. Blend chile liquid with vegetable stock.
- Heat oil and garlic in saucepan until fragrant. Remove garlic. Mix in flour until smooth. Add chile broth and spices. Heat the sauce until thickened. Makes 2 1/3 C
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